“This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.” - by Blondeprincess
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
- Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
- Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.
Nutrition
Amount Per Serving (8 total)
- Calories
- 220 cal
- 11%
- Fat
- 5.9 g
- 9%
- Carbs
- 25.7 g
- 8%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"This was rather bland as written. I added 1 tsp salt, 1 tsp pepper, 1 tsp ground cayenne, 2 tsp oregano, and an extra tsp garlic powder- with the changes this is a 4 star recipe...." See more"
MrsFisher0729
"My husband and I really enjoyed this soup topped with sour cream, sharp cheddar cheese and black olives. I cheated and used the meat from an entire store-bought rotisserie chicken. Because of that cha..." See morenge I added one tablespoon of chicken flavored Better Than Boullion to the water to provide the stock that my batch was missing due to using the pre-cooked chicken. I let it simmer on the stove on low for sabout four hours (simulating a Crock Pot) which reduced the liquid slightly and concentrated the wonderful spices. Perfect chicken enchilada soup!"
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